Directions

Prep Time

30 minutes*

Cook Time

15 minutes

Ready in

45 minutes*

For custard: Fill a large bowl or basin with ice water. In a heavy saucepan whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla. Bring to boiling over medium heat, whisking constantly 1 minute or until thickened. Remove from heat and immediately place pan in ice water; continue whisking until cool. Cover and place in freezer 1 hour.

To assemble trifle: Place 2 cups of the blueberries in a 3-quart trifle bowl. Add half the cake cubes. Drizzle with 2 tablespoons of the syrup. Top with 2 cups blueberries; drizzle with 2 tablespoons syrup.

In a mixing bowl. In a mixing bowl and using an electric mixer, beat heavy cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on trifle. If desired, top with additional berries, mint and almonds. Serve immediately.